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Springtime Bacon, Cheese and Pea Soup

Springtime Bacon, Cheese and Pea Soup

Serves 2 | with Sourdough Baguette, Caramelised Onion and Spinach
4.5(11)
Sam Richards
Sam RichardsUpdated on March 05, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
734 kcal
Protein
: 
31.5g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Milk
  • Egg
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Onion

90 grams

British Smoked Bacon Lardons

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

15 grams

Chicken Stock Paste

100 grams

Baby Spinach

240 grams

Peas

150 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar

300 milliliter(s)

Boiled Water

Energy (kJ)3069 kJ
Energy (kcal)734 kcal
Fat42 g
of which saturates22 g
Carbohydrate59.4 g
of which sugars18.8 g
Dietary Fibre9.4 g
Protein31.5 g
Salt3.9 g
Potassium437.6 mg
Calcium80.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Kettle
•Baking Tray
•Small Bowl
•Large Saucepan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). 

c) Halve, peel and chop the onion into small pieces.

2

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Meanwhile, pop the baguette onto a baking tray. Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. 

d) Once the bacon is cooked, scoop it out into a small bowl and set aside for now.

3

a) Return the (now empty) bacon saucepan to medium heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

b) Add the garlic and stir-fry for 30 seconds. 

c) Add the chicken stock paste and the boiled water (see pantry for amount). Stir well to combine. 

d) Bring to the boil, then simmer for 4-5 mins. 

4

a) Once the soup has simmered, add the spinach to the pan, a handful at a time, until wilted and piping hot, 1-2 mins.

b) Stir in the peas, creme fraiche and half the grated hard Italian style cheese. 

5

a) Carefully blend the soup, using a hand blender, until smooth, 1-2 mins.

b) Taste the soup and season with a pinch of salt and pepper if needed. Add a splash of water if it's a little too thick.

c) Slice the baked baguette into thick slices.

6

a) Divide the soup between bowls. 

b) Scatter over the crispy bacon lardons and remaining cheese.

c) Serve with the baguette slices on the side. 

Enjoy!

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